Everyday Beans Podcast - Mostly About Coffee and Other Stuff

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In this episode, I share the conclusion of a months-long filter paper experiment, and the answer might surprise you. I tested slow, medium, and fast filters across different coffees and roast levels, and what I discovered is that filter paper is probably the least important variable in the cup. No matter which filter I picked up, I found myself adjusting grind size and recipe on the fly, and the coffee still came out great. The specialty coffee industry pushes us to obsess over paper, but the honest truth I landed on is that we are adjusters. Adjusters do not need ten filters to brew good coffee.
You will also hear my practical recommendation for how many filter papers you actually need, which ones to pick if you want to cover the full spectrum, and why grind size remains one of the most powerful variables you can actually control. If you have ever wondered whether the right filter paper is what is standing between you and a better cup, this episode will give you a clear and direct answer.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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In this episode, I sit with a question that's been quietly bothering me about pour over brewing. Why are we so afraid to let the coffee bed run completely dry? It's one of those rules in the specialty coffee world that gets repeated until it feels like law: keep water on the bed, never let it dry out, race your next pour in before the surface cracks. A couple of weeks ago, I decided to just test it. I brewed an Ethiopian white honey coffee two ways. One with a careful Melodrip pour, water always on top of the bed. The other where I let the bed go completely dry after my pours. The difference in the cup surprised me, and it changed how I think about pour over technique.
What you'll learn in this episode is what actually happens when you let the coffee bed run dry: a bolder, heavier cup with more body, almost like a French press came through your dripper. More importantly, you'll hear me work through the bigger question this experiment opened up for me. How many other coffee rules am I following without ever asking why? How much of what we call "wrong" in pour over brewing is actually just a tool we haven't learned to use yet? If you've ever felt boxed in by specialty coffee dogma, this conversation is for you. I'm encouraging you, as always, to trust your own palate, run your own experiments, and remember that you are the one drinking the coffee.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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I spent a long time chasing sweetness in coffee, and I was doing it in all the wrong places. In this episode, I take you back to the moment I was locked in on a Colombian pink bourbon, lightly roasted, brewing cup after cup on a Hario V60. I kept adjusting the recipe, lowering the temperature, changing the ratio, reading everything I could find online, and nothing worked. What I didn't know at the time was that the V60's cone geometry amplifies acidity. It brings out the best of acidity. And a lightly roasted coffee stacks that same quality on top of it. I was chasing sweetness with a setup that was built to highlight the exact opposite of what I wanted.
What finally clicked wasn't a new recipe or a better grinder. It was the realization that I had been brewing coffee for somebody else's palate, not my own. When I moved toward medium and dark roasts, tried different origins, occasionally blended, I started finding that balance I had been searching for. And once I understood that, I stopped being frustrated. I stopped being mad at myself. In this episode, I talk about why knowing your own preferences is the most important thing you can do as a coffee drinker, why it is perfectly fine to not like what everybody else in the specialty coffee world likes, and how finding your cup is where the real journey begins. By listening, you will learn how brewer geometry and roast level interact to shape what ends up in your glass, and why chasing someone else's ideal cup is a dead end for your own development.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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In this episode, I get honest about something that might look out of place on my coffee bar — a Mr. Coffee machine sitting right there next to my Olympia Cremina, Moccamaster, dual grinders, and kettles. Someone recently asked me if I actually use it, and that question stuck with me. So I dig into exactly why it's there, what I actually did with it yesterday, and what it means to me as someone who spends a lot of time chasing precision in the cup.
What I've come to realize is that the Mr. Coffee machine isn't a compromise — it's a permission slip. I talk about how I brewed with it just yesterday, used tap water, didn't measure a thing (except going slightly finer on the grind), and still came away with a genuinely good cup I could taste the fruit in. The episode explores the idea that sometimes the most liberating thing you can do as a serious coffee brewer is let go of control entirely. By listening, you'll learn why even a deep knowledge of extraction, water temperature, and grind profiles doesn't have to mean you're always locked into precision mode, and how stepping back from obsessive control can actually remind you why you loved coffee in the first place.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans

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In this episode, I'm talking about something that changed the way I enjoy coffee forever: the lifespan of a roasted bean. For years, I drank my coffee a couple of days after roast because it felt right, and I even told other people to do the same. Everything online tells you to drink it as fresh as possible. But the more I experimented, the more I realized that fresh doesn't always mean best. I pushed my rest time from one week to two, then three, and now I'm comfortably drinking coffee four weeks off roast, and the cup keeps telling me I was missing out all those years.
I walk through a Colombian coffee I had recently that peaked beautifully around three and a half weeks off roast, and I share what happened when it started to fade around the five to six week mark. I talk about the small brewing adjustments I made, like tightening my ratio from 1:15 to 1:12 to 1:10, to squeeze a little more life out of the beans as they changed. By the end of this episode, you'll understand why paying attention to the rest window matters, how to recognize when your coffee is peaking versus dying, and how to journal your way through a bag so you're a smarter, more appreciative drinker by the time you open the next one.
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For good tasty coffee, check us out at: everydaybeans.com

For tips, tricks and still trying to figure it out: https://www.youtube.com/@everyday-beans